Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Chapter 5, Problem 1SC
Summary Introduction
Introduction:
The three essential nutrients of the food are fats, proteins, and carbohydrates. Fats are one of the three essential nutrients because it is capable of storing energy in the body in the form of glycogen. Fats play an important role in providing energy to the body, whenever necessary. The carbohydrates are the main source of energy for the
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Which of the following statements regarding trans fatty acids is FALSE?
Trans fatty acids increase the shelf-life of processed foods.
Trans fatty acids were saturated fatty acids prior to hydrogenation.
A diet that is rich in trans fatty acids increases the risk of heart disease, and therefore trans fatty acids in foods must be labeled.
Trans fatty acids are a byproduct of hydrogenating fats.
Which of the following is not a characteristic of carbohydrates?.
Provide a major source of fuel for the body
Contain more kcalories than protein
Add sweetness to food
Supply 4 kcalories per gram
Which of the following foods is an example of a complementary protein?
Green beans
Red beans and rice
Non-fat milk
chicken breast
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- Which of the following statements is not true? a. Essential nutrients can be synthesized by the body. b. Vitamins are required in small quantities for bodily function. c. Some amino acids can be synthesized by the body, while others need to be obtained from diet. d. Vitamins come in two categories: fat-soluble and water-soluble.arrow_forwardExcess carbohydrates and proteins are stored as _____. a. amino acids b. starches c. fats d. monosaccharidesarrow_forwardEffects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of LDL (bad cholesterol) highest?arrow_forward
- Effects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of HDL (good cholesterol) lowest?arrow_forwardEffects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. Figure 2.23 Effect of diet on lipoprotein levels. Researchers placed 59 men and women on a diet in which 10 percent of their daily energy intake consisted of cis fatty acids, trans fatty acids, or saturated fats. Blood LDL and HDL levels were measured after three weeks on the diet; averaged results are shown in mg/dL (milligrams per deciliter of blood). All subjects were tested on each of the diets. The ratio of LDL to HDL is also shown. Source, Mensink RP, Katan MB, Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. NEJM 323(7):43945. An elevated risk of heart disease has been correlated with increasing LDL-to-HDL ratios. Rank the three diets according to their predicted effect on cardiovascular health.arrow_forwardWhich of the following types of oil is the best source of healthy, unsaturated fats? Group of answer choices Canola oil Butter Lard Stick margarinearrow_forward
- Fats oils and waxes are all examples of: protein or chitin or fats or amylopectinarrow_forwardThe following are MAIN functions of protein in the body, EXCEPT: O Proteins form the enzymes needed for metabolic processes. O Proteins form the key components of the immune system, such as antibodies. O Proteins are responsible for transporting large molecules, like triglycerides, in the blood. O Proteins form hormones, such as insulin and epinephrine. O Proteins are the main fuel for most anaerobic exercises, like sprintingarrow_forwardWhich of the following food storage molecules in the human body contains substantial amounts of carbon, hydrogen, oxygen, and nitrogen? amylose (a type of carbohydrate) amylopectin (a type of polysaccharide) polypeptide (a type of protein) glycogen (a type of polysaccharide) fat (a type of triglyceride)arrow_forward
- Which of the following food storage molecules releases ammonia when fully digested? amylopectin (a type of polysaccharide) glycogen (a type of polysaccharide) amylose (a type of carbohydrate) protein (a type of polypeptide) fat (a type of triglyceride)arrow_forwardWhich of the following statements concerning carbohydrates is correct? They can exist in left-handed and right-handed forms, with the left-handed form being dominant in nature. O They are all polyhydroxy aldehydes, polyhydroxyketones, or substances that yield such upon hydrolysis. O They are the most abundant type of biochemical substance in the human body. O They all have a sweet taste and therefore are also called sugars.arrow_forwardNon-digestible carbohydrates are most commonly referred to as which of the following? Glycogen Amylase Maltose Dietary fiberarrow_forward
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